This fast protein bowl style hobo casserole turns classic comfort food into a macro-friendly meal in under 20 minutes. With ground beef, potatoes, and cheese served bowl-style, it's perfect for…

Ingredients

• 1 lb ground beef (85/15)
• 2 medium Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 can (10.5 oz) cream of celery soup
• 1 cup shredded cheddar cheese
• 1/2 tsp black pepper
• 1/2 tsp salt (optional)
• Fresh chives for garnish

Instructions

Step 1

Gather all ingredients: ground beef, diced potatoes, cream of celery soup, cheddar cheese, black pepper, and fresh chives.

Step 2

In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into crumbles. Drain excess fat if desired.

Step 3

Add the diced potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften.

Step 4

Pour in the cream of celery soup and stir to combine. Reduce heat to medium-low and let simmer for 5 minutes, allowing flavors to meld.

Step 5

Sprinkle shredded cheddar cheese over the top, cover the skillet, and cook for 2-3 minutes until cheese is melted and bubbly.

Step 6

Remove from heat. Serve in bowls, garnished with fresh chives. Enjoy immediately.

For best results

• For extra protein, use lean ground beef (93/7) and add a scoop of unflavored collagen powder to the soup.
• To save time, microwave the diced potatoes for 2 minutes before adding to the skillet.
• Make it dairy-free by using vegan cheddar shreds and a dairy-free cream of mushroom soup.

Variations

• Swap ground beef for ground turkey or chicken for a leaner option.
• Add frozen peas and carrots for extra veggies and color.
• Use sweet potatoes instead of Yukon Gold for a lower-glycemic twist.

Nutrition

• Calories450 kcal
• Total Fat24g
• Saturated Fat11g
• Cholesterol95mg
• Sodium820mg
• Total Carbohydrates28g
• Dietary Fiber3g
• Sugars3g
• Protein35g

Common Questions